| 摘要 |
Cereal milk, which may be obtained by forming milk-ripe, i.e the stage after flowering, cereal into a pulp or paste and removing solid constituents, with or without chlorophyll, to leave a milky fluid, and its extracts and derivatives, is employed as a constituent of edible materials such as foodstuffs, beverages, and medicines. The milk may be concentrated or dried, or fermented with yeast or lactic acid bacteria, or pasturized. Preservatives such as alcohol may be added. |
